The Dehli Bazaar recipe

Step 1 : Place the flour and a pinch of salt in a bowl. Add 10cl of clarified butter (or ghee) and 50cl of water. Mix gently until you have a smooth dough. If necessary, add a little more water to achieve the right consistency.

Step 2 : Next, cut the dough into 20 x 200 g pieces and leave to rest for a few minutes. Using a rolling pin, flatten each dough piece into a 0.5 to 1 cm thick circle.
Brush the dough with clarified butter (or ghee).

Step 3 : Next, cut the pastry circle into strips about 3 cm wide.
Using both hands, overlap the strips of pastry lengthways and roll them into a snail's shell.

Step 4 : Then lay the dough pieces flat so that you can see the snail shape, and flatten again with the rolling pin.

Step 5 : Finally, heat a frying pan with clarified butter and cook the parathas.

Enjoy them with any curry, or in a brunch version with egg and chutney!

Caravane is inviting the Dehli Bazaar to its rue Jacob boutique for the festive season. Our ephemeral café will be open until Sunday 10 December to warm you up with a cup of hot tea and a soft brioche.  In the meantime, they've come up with a recipe for parathas, delicious Indian rolls to accompany a curry or brunch.